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Low Carb Luxury Recipe!
Beef Stroganoff

  • 1 1/2 pounds beef tenderloin – cut in thin strips
  • 2 Tablespoons finely diced or grated white onion
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 1/2 cups beef bouillon (beef broth)
  • 1/4 cup sour cream
  • 8 Tablespoons heavy cream
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white pepper
  • salt to taste
  • 4-6 oz can of sliced mushrooms, drained (optional)
  • 1 egg yolk
  • 1 package low carb pasta

Beef Stroganoff Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat again, add a bit more, then when yolk mixture is heated, add to balance of sauce to thicken. In last 2-3 minutes add mushrooms if you are using them.

Serve over cooked low-carb pasta.

Serves 6.   4.5 grams per serving for stroganoff; add pasta carbs according to package.

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